creamy king ranch chicken "stoup"

Name: Creamy King Ranch Chicken "Stoup"
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 6 tablespoon(s) butter; 1/2 medium onion, diced; 1 medium sweet bell pepper, diced; 3 clove(s) garlic, minced; 4 tablespoon(s) all-purpose flour; 2 cup(s) milk; 4 - chicken bouillon cubes; 2 cup(s) chicken broth; 1 large boneless, skinless chicken breast; 2 can(s) tomatoes and chiles, drained (14 oz); 8 ounce(s) sliced mushrooms; 2 - corn from the cob; 1 cup(s) black beans, cooked; - broken tortilla chips; - shredded cheese, I used Colby Jack

(2 ratings)

A bowl of Creamy King Ranch Chicken Stoup.

review

Blue Ribbon Recipe by

Tammy Brownlow

@DoughmesticGoddess

Dallas, TX

One of my favorite casseroles in "stoup" form. The tortilla chips soak up the creamy broth just like tortillas soften in the casserole. Great kickin' back comfort food.

Blue Ribbon Recipe

You'll go back for seconds after trying this chicken "stoup". Not as thick as stew or thin as soup, this "stoup" has an assortment of ingredients that all pair well together. The tomatoes with chiles add a nice kick of heat. We enjoyed the pops of sweetness from the corn and sweet bell pepper. Creamy, without being too thick, it's a hearty meal.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 6 -8

prep time 10 Min

cook time 40 Min

method Stove Top

Ingredients For creamy king ranch chicken "stoup"

6 Tbsp

butter
1/2 md

onion, diced
1 md

sweet bell pepper, diced
3 clove

garlic, minced
4 Tbsp

all-purpose flour
2 c

milk
4

chicken bouillon cubes
2 c

chicken broth
1 lg

boneless, skinless chicken breast
2 can

tomatoes and chiles, drained (14 oz)
8 oz

sliced mushrooms
2

corn from the cob
1 c

black beans, cooked
broken tortilla chips
shredded cheese, I used Colby Jack

How To Make creamy king ranch chicken "stoup"

1
Heat butter in a Dutch oven on medium heat.

2
Add onions, sweet pepper, and garlic. Cook until fragrant.
3
Add flour and stir. Cook for 2 more minutes while stirring.
4
Add milk, bouillon cubes, and chicken broth. Stir until creamy.
5
Add chicken breast.
6
Cook on medium-low until the chicken is poached and the internal temperature has reached 165 F; about 30 minutes. Remove chicken and set aside.
7
Add fresh corn, tomatoes, black beans, and mushrooms. Shred chicken and place back in Dutch oven. Cook another 10 minutes.
8
To serve: Place broken tortilla chips in a bowl. Top with cheese. Ladle "stoup" over chips and serve.
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